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Penn State - Leveraging Indigenous Knowledge - Open 2011
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Penn State - Leveraging Indigenous Knowledge - Open 2011

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  • Introductions – 2 mins each giving overview of who we are and what we do – 1 slide eachWhat is Indigenous Knowledge? – Audrey for 5-10 minsIndigenous Knowledge & Entrepreneurship – Khanjan – 5-7minsSynergy between Indigenous & Academic Knowledge: A social venture in Ethiopia – 10-15 minsAcademIK Connections Video series – 3-5 minsVideo 1 – Carolyn Sachs?Video 2 – Duarte Morais?Video 3 – Bruce Martin?New and Exciting at HESE@PSU – 2 mins at end
  • Placeholder for a HESE Slide..with a bunch of photos
  • ICIK at Penn State Interinstitutional Consortium for Indigenous Knowledge was established at Penn State in 1995 To foster INreach to the academy that is integral to OUTreach from the academy (graphic?) 2004 survey of Penn State teaching, research and extension staff identified 4 significant barriers to the use of indigenous knowledge by academics: Geography, Rank, Discipline and Lack of Peer Support were barriers. AcademIK Connections is a HESE/ICIK strategies to overcome lack of peer support 
  • Priscilla Settee, Ph.D., University of SaskatchewanCanadian International Development Agency   
  • Backdrop to tell the Wimbi story…as an example of IK and how it is passed down generation to generation
  • Khanjan – 5-10mins
  • Sticky informationEmbodied in people, places organization  essentially the contextKey and marginalized stakeholders / constraints/ resources to be considered in the design process  sustainable solutions
  • Frugal Engineering
  • Bruce Martin + Discussion?
  • Transcript

    • 1. Leveraging Indigenous Knowledge to Foster Developmental Entrepreneurship
      Khanjan Mehta, Audrey Maretzki, Greg Ziegler
      The Pennsylvania State University
    • 2. Roadmap
      Introductions
      What is Indigenous Knowledge?
      Indigenous Knowledge & Entrepreneurship
      Synergy between Indigenous & Academic Knowledge: A social venture in Ethiopia
      AcademIK Connections Video series
    • 3. Intro: HESE @ Penn State
    • 4. ICIK @ Penn State
      ICIK is the only global indigenous knowledge resource center in the US
       
      INreach + OUTreach
      Four significant barriers to the use of indigenous knowledge by academics:
      Geography
      Rank
      Discipline
      Lack of Peer Support
    • 5. Indigenous Knowledge
      …is the accumulated experience, wisdom and know-how of a local environment that has been developed over many generations through careful observation, listening, experimentation and adaptation
    • 6. Indigenous Knowledge
      …is held by communities rather than individuals, and is embedded in community practices, rituals and relationships
    • 7. Indigenous Knowledge
      …is not frozen in time
    • 8. Indigenous Knowledge
      …is unique to a culture and based on the culture’s philosophic and cognitive system
    • 9. Indigenous Knowledge
      …is the basis for decision making pertaining to governance, food security, human and animal health, childhood development and education and natural resource management
    • 10. Two little boys and their porridge
    • 11. Indigenous Knowledge + Entrepreneurship
    • 12. Farming Techniques
    • 13. Fishing
    • 14. Medicine
    • 15. Honey as an antiseptic
    • 16. Sticky Information
      Info embodied in the people, places, structures
    • 17. 17
    • 18. 18
    • 19. 19
    • 20. 20
    • 21. 21
    • 22. Injera – the bread of Ethiopia
      Greg Ziegler
      Department of Food Science
      341 Food Science Building
      grz1@psu.edu
    • 23. Geography
    • 24.
    • 25. People/Culture
    • 26. Injera
    • 27.
    • 28. T’eff (Eragrostistef(Zucc) Trotter)endemic, smallest cultivated grain, drought resistant.
    • 29.
    • 30.
    • 31. Making Injera
      Teff flour
      Water
      Mix
      Irsho
      Irsho
      Ferment 30-72 h @ RT
      10% of fermented paste
      Boil 2-5 min. (absit)
      3X Water
      Ferment 1-2 h
      Bake* 3-4 min. 1 side
      Why remove the irsho, as it takes away a significant amount of protein and vitamins?
      *425-450ºF, 218-232ºC
    • 32. While protein content decreases and the profile of essential amino acids appears to worsen, the overall protein digestibility may be improved by the removal of antinutritional factors such as polyphenols and phytates.
    • 33.
    • 34. Related projects
      Establish an entrepreneurial injera business in Ethiopia (currently using student teams).
      Design of an injera making machine
      Scale up and optimize fermentation process for productivity and nutritional quality
      Reformulate injera for cost and nutritional quality
      FD SC 497Z, Food Product and Process Design for African Markets
    • 35.
    • 36.
    • 37. Bringing IK into the Classroom
      www.youtube.com/hesepsu
    • 38.
    • 39.
    • 40.
    • 41. AcademIK Connections 2.0
    • 42. 42
      Global Jugaad Commons
      Cross-pollinating concepts across cultures